#### cottonwoodks

##### Well-Known Member

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- Thread starter cottonwoodks
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So... I've found it helpful to start with a recipe that gives amounts of fruit, sugar and water to produce an end result of x%. There are formulas available that you can use to adjust the sugar amount to get a different strength wine.

Alternatively you can calculate starting water amount (if using any) and starting juice amount, look up sg of the fruit juice, do a weighted average, then calculate how much sugar to add for your desired starting sg. If you plan on squeezing the heck out of the fruit, expect the pulp to be 15-25% by weight of what you started with. Blueberries have lots of pulp, peaches less.

Take lots of notes for future reference!

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Alas. I was hoping there was something I was missing..... Thanks for your reply.

So... I've found it helpful to start with a recipe that gives amounts of fruit, sugar and water to produce an end result of x%. There are formulas available that you can use to adjust the sugar amount to get a different strength wine.

Alternatively you can calculate starting water amount (if using any) and starting juice amount, look up sg of the fruit juice, do a weighted average, then calculate how much sugar to add for your desired starting sg. If you plan on squeezing the heck out of the fruit, expect the pulp to be 15-25% by weight of what you started with. Blueberries have lots of pulp, peaches less.

Take lots of notes for future reference!

If you only have an hydrometer you can still use that. Before you pitch your yeast you will have crushed some or all of your grapes and that crushing will result in a very small volume of juice. If you also add enzymes to help break up the fruit you will have a little more juice and there will be enough juice to collect and fill your measuring cylinder into which you place your hydrometer.

A third method but this is one based more on trust is that the vineyard , if reputable, will likely have measured the Brix of their grapes before harvesting (see paragraph 1 above). When you buy grapes from them they should give you data sheets for the grapes. Brix , pH, etc. (Multiply Brix by 4 to get an approximate SG ; Brix being the percentage of sugar in the juice - a Brix of 25 means that 25% of the juice is sugar.).